Sambar spice: Heat a dry frying pan and add coriander seeds, cumin seeds and the chillies and roast until fragrant. Remove from the pan and add to a large plate to cool down. Now add the fenugreek seeds, black peppercorns and cook until fragrant then and set aside. Now add the split chickpeas to the same pan and keep stirring and cook until golden and set aside. Now add the gram lentils to the pan and roast them as the other ingredients and set aside.

Sambar spice: Add the curry leaves and roast until the leaves become crisp and remove. Next add the mustard seeds and remove when they have stopped popping. Turn off the heat and add the asafoetida to the pan and stir as soon as it is added. Remove when the colour has changed. Let all the spices cool down to room temperature then grind with the other spice ingredients to a fine powder. It can then be stored in a jar.

Lentils: Wash the lentils thoroughly in several changes of water then soak for at least half an hour.

Curry paste: In a small bowl, combine the 1 ½ tbsps sambar spice with the ginger/garlic paste, a couple of tablespoons of the coconut cream mix and the shrimp paste (if using), then set aside.

Dal: Heat the coconut oil in a large saucepan and when just hot, add the curry leaves, cinnamon and star anise. Let them sizzle for 10 seconds before adding the onion, lemongrass and lime leaves. Sauté the onions for 5 minutes until soft. Add the curry paste, stir well, turn down the heat and let it cook for 10 minutes.

Dal: Stir the two types of lentils and pour in the remaining coconut cream mix and 6 cups of water. Bring to a simmer then reduce the heat and lightly simmer (partially covered) for 40-50 minutes, stirring occasionally to avoid sticking. Cook until the red lentils have broken down completely but the split chickpeas remain whole but are cooked through. Season with salt. Warm the roti and serve with the lentil curry.